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湖畔鲁菜·二十年老字号餐厅(大明湖店)

地方菜 · ⭐ 4.6

Room 201, Xinfang Alley, North Entrance of Xianxi Alley

Dishes

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  Nine-Turned Intestines

  Nine-turn intestine is a traditional famous dish, primarily made from pork intestines. After blanching and frying, it is stir-fried with various seasonings and then slowly stewed until fully flavored. The dish has a rich red color and a spiral shape, offering a layered texture.
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  Milk Soup with Lotus Stem and Shrimp Paste

  A traditional Chinese dish featuring lotus stem and shrimp paste simmered in a rich, creamy broth, known for its delicate flavor and smooth texture.
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  Bok Choy and Meatball Soup

  A classic Chinese soup made with pork meatballs and fresh bok choy, known for its light broth and tender texture.
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  Minghu Roast Meat

  Minghu Roast Meat is a Chinese dish made with selected pork, marinated with special seasonings and grilled over charcoal. The outer layer is crispy, while the inside is tender and juicy, offering a rich flavor.
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  Crispy Lotus Root from Ming Lake

  Minghu Crisp Lotus Root is a dish made primarily from fresh lotus root. After peeling and slicing, the lotus root is blanched in water until just cooked, then mixed with seasonings like garlic, vinegar, sugar, salt, and a touch of chili oil for a refreshing crunch.
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  Crispy Pork Rolls

  Fried pork rolls is a traditional Chinese dish primarily made with pork. First, the pork is minced and mixed with seasonings, then marinated. Next, the minced meat is spread onto tofu paper, rolled into a cylinder, and sealed with egg liquid. Finally, the meat rolls are deep-fried in hot oil until golden and crispy.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  糖醋黄花鱼

  糖醋黄花鱼是一道以黄花鱼为主要食材的中式菜肴。将黄花鱼处理干净后腌制，再进行油炸至表皮酥脆，随后用调好的糖醋汁（由糖、醋、酱油、料酒等制成）淋在鱼身上，使鱼肉吸收酸甜风味。
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  Lotus-Leaf Wrapped Braised Pork

  A traditional Chinese dish featuring braised pork wrapped in lotus leaves, resulting in tender meat infused with aromatic herbal notes.
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  Laizhou Bay Sea Cucumber Rice

  Laizhou Bay Sea Cucumber Rice is a dish made with Laizhou Bay sea cucumber, rice, and seasonings. The sea cucumber is cleaned, blanched, and mixed with rice, then stir-fried with scallions, ginger, and garlic for a fresh and delicate flavor.
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  Sauce-Braised Large Turbot

  A dish featuring fresh large turbot simmered in a savory sauce with ginger, garlic, and fermented bean paste, resulting in tender, flavorful fish.
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  Pan-Fried Lotus Root Cakes

  Pan-fried lotus root cakes are made from lotus root, pork filling, and seasonings like scallions and ginger. The lotus root is sliced or minced, mixed with meat and spices, shaped into patties, then pan-fried until golden brown on both sides—crispy outside, tender inside.
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  Fresh Flower Pepper Spring Water Fish

  Fresh flower pepper spring water fish features fresh carp cooked in mountain spring water with fragrant flower peppers, delivering a spicy and numbing flavor.

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